About Me

I am happily married to the most wonderful man I ever took a chance on. I enjoy time spent in the kitchen - it relaxes me.
As someone pointed out to me, the kitchen is often the heart of the home. It is in ours.

Mr. & Mrs. Potts!

Established November 8, 2008

This started as a way to chronicle my love of all things food - grocery shopping, cooking stores, recipes, baking, cooking and experimenting.

I found that however much I love food, there are other things that occupy my time/thoughts. Some serious - God, family, health, love and more. Other thoughts are definitely not serious - fashion, cosmetics, moisturizers, conditioner and perhaps even my search for the perfect pair of running shoes.

Why share all this with "strangers"? My husband, Mr. Potts, tells me I am a chatty Cathy something akin to a wind up doll where you pull the string and the chatting starts. He appreciates the fact that I choose to spare him (sometimes) all these random thoughts. Yet, he also benefits from my musings on food and my experiments in our kitchen.

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Sunday, February 15, 2009

Chicken Enchiladas in Salsa Verde

Mr. Potts and I love Mexican food. It is a favorite night out for us - finding a little, cheap Mexican restaurant. When I made the chile chicken tortilla bake the other night, he brought home two large bags of tortillas, so I told him I'd make some enchiladas for him. They turned out wonderfully - so here is the recipe! Mr. Potts, is that AVOCADO on your plate?

Preparation

Preheat oven to 425°.

Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 salsa mixture. Reserve remaining salsa mixture.

Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once - this really only took a few seconds so the tortilla didn't tear. I also used a large spatula to remove the tortillas. Remove tortilla; drain on paper towels.